4 oz. plus 1 tablespoon butter
2 tablespoons vegetable oil
4 boned and skinned chicken breasts
3 tablespoons cognac
½ cup spring onions, minced
1 cup dry white wine
3 tablespoons Dijon-style mustard
Salt and pepper
1 egg yolk
1 teaspoon lemon juice (or more to taste)
1 cup heavy cream
Method: In a stainless steel or enameled skillet, melt the butter and the oil over moderately high heat. Add the chicken breasts and cook until lightly browned. Place the chicken on a platter and cover with foil to keep warm.
Heat the cognac in the same skillet. Ignite with a match, stirring until the flame dies. Add the remaining 1 tablespoon butter to the pan, let melt, and add the minced shallots. Cook, stirring frequently until lightly browned. Return the chicken to the pan.
Combine the wine and mustard and pour the mixture over the chicken. Add salt and pepper to taste. Cover and let simmer until the breasts are cooked but tender, about 15 to 20 minutes. Do not overcook which will produce a tough, dry dish. In another bowl, mix the egg yolk, lemon juice, and cream together. Pour the mixture over the breasts in the skillet.
Stir this mixture into any liquid that has formed in the skillet and toss the breasts to coat thoroughly. Without boiling, continue to cook for 1 to 2 minutes. Place the breasts on individual heated serving plates and spoon the sauce evenly over each one. Serves 4